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BUTTER, MELTED (another way)

Take a piece of butter the size of a hen's egg, cut it into three or four slices, and work in as much of a dessert-spoonful of flour as the butter will take up. Put this into a saucepan with three-quarters of a pint of cold water, keep stirring in one direction as the butter melts, and dust in what remains of the flour. When they are well mixed, smooth, and the sauce boils up, it is ready for serving. Or the lump of butter may be simply put in the saucepan, then mixed with flour to form a paste, and have cold water added to make it of the right consistency. When this method is adopted the sauce must be stirred till it boils. Good melted butter, even if smooth, should not be too thick or pasty. It will acquire that condition by being kept waiting too long at the side of the stove. In that case it can easily be thinned by the addition of more butter and a little warm water.